Yoshikane SKD Nashiji Kiritsuke 210mm

Sanjo City in Niigata Prefecture has been producing bladed tools for centuries, and Yoshikane Hamono is one of the region's most respected small production shops. Yamamoto San has built his reputation on hammer-forged knives that are ground exceptionally thin and finished with the kind of hands-on attention that only a small operation can sustain. Every knife that leaves the shop reflects that standard - consistent geometry, clean fit and finish, and a clarity of purpose that comes through the moment the knife is in hand.

The kiritsuke is a format traditionally associated with experienced cooks, combining the flat profile of a yanagiba with an angled tip that gives it more versatility across prep tasks. This 210mm version is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers strong edge retention in a steel that is more forgiving day to day than traditional carbon. The san mai construction wraps the SKD core in stainless cladding, keeping maintenance practical while letting the hagane (inner core steel) do its work at the edge. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that ages well with use, and the ebony octagonal handle provides a refined look and a secure grip through extended prep sessions. Note that handle specifications have been updated - trust the current photos for the most accurate representation.

What Customers Are Saying: Owners consistently point to the out-of-the-box edge and the overall fit and finish as standout qualities, with one long-term Yoshikane convert noting that the knife won him over immediately after his first use. The balance point sits just forward of the handle, which most find comfortable and well-suited to the kiritsuke format. A few users have noted that the slender, polished handle can feel less grippy than a more textured option, particularly given the weight of the blade - something worth considering for cooks who prefer a chunkier handle feel.

Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.

Each knife is made by hand so measurements may vary.

Blacksmith: Yoshikane Hamono

Location: Sanjo City, Japan

Construction: San Mai, Hammer Forged

Edge Steel: SKD Semi-Stainless

Cladding: Stainless

HRC: 63+-

Finish: Nashiji (Pear Skin)

Handle: Ebony Octagonal

Weight: 7.6 oz (216 g)

Blade Length: 212 mm

Total Length: 369 mm

Spine Thickness at Heel: 4 mm

Blade Height: 51 mm